This soup is so flavorful and comforting you'd never guess it doesn't include any cream! For the gluten-free all-purpose flour I use Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (not affiliated). You can use any gluten-free all-purpose flour you have on hand. If you have a nut allergy this soup is delicious with a little coconut cream added in place of the cashew cream. This soup also freezes very well!
1/2teaspoonbaking sodacuts the acidity of the tomatoes
salt and pepper to taste
For the Cashew Cream
1/2cupraw unsalted cashews
1/2cupchicken stockor vegetable stock
(or you can use 1 cup of full-fat coconut milk)
Instructions
Heat a large dutch oven over medium heat. Add the olive oil and onion, and cook until softened, 5-7 minutes.
Add the gluten-free flour and tomato paste, cook for 2 minutes while stirring.
Pour in the tomatoes and stock. Scrape any flour/onion bits from the bottom of the pan and stir to combine.
Add the bay leaf along with 1/2 teaspoon each of salt and pepper and bring to a simmer. Reduce the heat to low and simmer for 10-20 minutes.
MAKE THE CASHEW CREAM: Meanwhile, combine the cashews and stock a high-speed blender. Blend until smooth and creamy.
Remove the soup from the heat. Discard the bay leaf. Working in batches, add the soup the blender with the cashew cream and puree in batches until smooth. (Alternatively, you can puree the soup using an immersion blender, then stir in the cashew cream.)
Add the sugar and baking soda, then season to taste with salt and pepper. Add more stock to thin if necessary. Enjoy!